Quick Lunch Series: Mango Pullihora with Quinoa

Traditionally Pullihora (or yellow rice) is made with rice, the yellow color stemming from the fragrant turmeric powder that is used in abundance to give the rice the distinctive yellow color. The three key ingredients are the rice, turmeric and either citrus juice from a lemon or tamarind juice to give it a tangy flavor. Seasonings tend to vary by personal preference. Variations of this dish can be made by  substituting the lemon or tamarind juice with Indian grapefruit juice, mango juice, pulp or shredded mango, or any citrus fruit juice that is not sweet. Rice can be substituted with poha (flattened rice) or rice rava etc. Here is a healthy variation using Quinoa.

1 cup quinoa
1 green mango

1/4 cup chopped cashews (can also use peanuts)
1 tbsp channa dal
1 tbsp urad dal
1 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp turmeric
2 dry red chillies
1-2 tbsp oil
dash of asafoetida
1 jalapeno sliced
a few curry leaves
some chopped cilantro to garnish
salt to taste

MQ1Rinse and cook the quinoa per directions. Set aside.

Heat a pan with the oil. Add all seasoning ingredients except jalapeno, curry leaves and cilantro. Fry till lightly golden. Add jalapeno and curry leaves and fry for a minute or two. Transfer to a large bowl.

mq2Meanwhile peal and cut the mango into 1in cubes, discarding the seed or hard shell in the core. Process in a food processor to reduce to a pulp or small shredded pieces.

mq3Fluff the cooked quinoa with a fork and transfer to the bowl. Add the mango pulp. Mix well. Add salt to taste and garnish with cilantro.

mq4Perfect for an office day meal or as a side. Can be prepared the previous night. Makes about 2-3 servings.


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